Question: Question 8 10 points Save Answer Analysis has revealed several types of defects in a restaurant, ranging from cold food to slow service. What kind

Question 8 10 points Save Answer Analysis has revealed several types of defects in a restaurant, ranging from cold food to slow service. What kind of quality tool do you think would be most useful for prioritizing and separating the vital (20%) few defects from the trivial (80%) many? Pareto chart Checksheet Cause-and-effect ishbone) diagram

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